Blueberry Scones

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 2 teaspoons Baking Powder
• 1/4 cup Granulated Sugar
• 1/4 teaspoon Salt
• 6 tablespoons Cold Unsalted Butter (cut into small cubes)
• 1/2 cup Heavy Cream (plus extra for brushing)
• 1 Large Egg
• 1 teaspoon Vanilla Extract
• 1 cup Fresh Blueberries
• 1 teaspoon Lemon Zest
• 1 tablespoon Turbinado Sugar (for sprinkling (optional))

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.

3. 3

   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

4. 4

   In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.

5. 5

   Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.

6. 6

   Gently fold in the blueberries and lemon zest.

7. 7

   Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.

8. 8

   Use a sharp knife or a cookie cutter to cut the dough into 6-8 wedges (or scones).

9. 9

   Place the scones onto the prepared baking sheet, brush the tops with heavy cream, and sprinkle with turbinado sugar (if using).

10. 10

    Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.